Freezable Chipotle-Spiced Ground Sockeye Salmon Cakes

1. In a medium bowl, whisk together mayo and egg. Add onion, garlic, chili (if using), salt & pepper, and a squeeze of lemon.

2. Add ground sockeye salmon to the egg mixture, breaking up the salmon so that it is evenly distributed. Gently fold in ¾ cup of breadcrumbs, or more as needed until sockeye mixture can loosely be formed into fish cakes.

3. Using your hands, form sockeye mixture into fish cakes about the size of sliders. Aim to make about 8 fish cakes. Set each one down onto on a plate of breadcrumbs, gently pressing into breadcrumbs to form a crust. Then, if desired, cover and refrigerate for about 30 minutes — this will help fish cakes hold together when cooking.

4. When ready to cook, heat a large skillet over medium heat with enough oil to just cover bottom of pan. When hot, add fishcakes to pan and cook until golden on each side, flipping halfway through cooking, about 8 minutes total. Do this in batches if needed so that you have plenty of room to flip.

5. Serve with a lemon wedge while hot, cold, or at room temperature on slider buns or over salad/veggies and drizzle with your favorite vinaigrette.

6. If freezing for the future, allow cooked fish cakes to cool, then wrap individually in plastic wrap then arrange in a storage container or freezer bag. Store until ready to reheat. Fish cakes can be reheated from frozen in a hot oven or toaster oven (about 20 minutes at 400F) , microwaved (about 1 minute per side on high), or air fried (about 12 to 15 minutes at 400F). Use within 1 month of freezing.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.